Mustard-Crusted Tofu With Kale and Sweet Potato

“Bon Appétit | September 2007 Healthy healthy healthy.”

Ingredients Nutrition

  • Tofu
  • 1 (14 ounce) package firm tofu
  • 12 cup whole grain Dijon mustard
  • Kale and Potatoes
  • 4 tablespoons vegetable oil, divided
  • 12 medium onion, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
  • 1 small red-skinned sweet potato, peeled, halved lengthwise, thinly sliced crosswise (yam, about 8 ounces)
  • 2 tablespoons fresh lime juice


  1. Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
  2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
  3. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
  4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

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